This cool, refreshing summer soup makes the best of a big, gorgeous bounty of tomatoes. When your harvest is just beginning or ending, simply divide the recipe in half. For a spicy alternative, use hot peppers in place of the bell pepper.
Yield: 8 cups
Ingredients
- 3 pounds ripe heirloom tomatoes, cored, seeded, and coarsely chopped
 - 1 cucumber, peeled, halved, seeded, and coarsely chopped
 - 1 red, yellow, or orange bell pepper, or 2-3 Red Hot Chili Peppers, seeded and coarsely chopped
 - ¼ sweet onion, coarsely chopped
 - 2 garlic cloves, minced
 - ¼ cup finely chopped fresh basil
 - 2 cups vegetable or tomato juice
 - ¼ cup red wine or apple cider vinegar
 - 3 tablespoons extra virgin olive oil
 - 1½ teaspoons salt
 - 1 teaspoon coarsely ground black pepper
 - 1 teaspoon lemon zest
 - 2 tablespoons fresh lemon juice
 - Toasted croutons and fresh basil leaves for garnish
 
Instructions
- Combine half of the tomatoes, cucumber, bell pepper, onion, garlic, and basil in a food processor. Process until finely chopped.
 - Transfer mixture to a large bowl. Repeat with remaining half of tomatoes, cucumber, bell pepper, onion, garlic, and basil. Stir in vegetable juice, vinegar, olive oil, salt, pepper, lemon zest, and lemon juice.
 - Cover and chill 4 hours or overnight to let flavors blend. Add salt to taste, if desired.
 - Serve in chilled bowls and garnish with toasted croutons and fresh basil leaves.
 
Article by Julia Rutland.

                                
                              
                                
                              
                                
                              
                                
                              
                                      
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